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In-A-Hurry Curry Soup Recipe

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Curry makes this speedy soup from Denise Elder of Hanover, Ontario so delicious. "I just open a few cans, and I have a quick hearty meal in minutes. The wonderful aroma brings my family to the table before I even have a chance to call them," she reports.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 5 servings


  • 1 cup chopped onion
  • 3/4 teaspoon curry powder
  • 2 tablespoons butter
  • 2 teaspoons chicken bouillon granules
  • 1 cup hot water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup half-and-half cream
  • 1 can (5 ounces) white chicken, drained

Nutritional Facts

1 serving (1 cup) equals 211 calories, 13 g fat (7 g saturated fat), 52 mg cholesterol, 1178 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g protein.


  1. In a 3-qt. saucepan, saute onion and curry powder in butter until onion is tender. Dissolve bouillon in water; add to the saucepan. Stir in remaining ingredients; heat through. Yield: about 5 servings.
Originally published as In-A-Hurry Curry Soup in Quick Cooking March/April 1998, p11

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Reviewed Mar. 4, 2011

"My boyfriend and I love this as well as everyone else I have made it for. I always double the recipe and add extra curry and a bit of cayenne."

Reviewed Mar. 15, 2010

"Wonderful and quick. I doubled the chicken and added more since my family likes spicy. It was even better as leftovers."

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